Vegetable Noodles Lyophilizer

Vegetable Noodles Lyophilizer  

The freeze-dried noodles adopt space freeze-dried technology, vacuum and low temperature to remove water in food, can retain more than 96% of the nutrition of food, lock the color, fragrance and appearance of food, and are popular among young people. Fresh noodles, soups and vegetables are frozen by vacuum freeze-drying technology, and then dehydrated and dried in a vacuum environment of minus 30℃. The freeze-dried noodles, like other instant noodles, can be restored to their original appearance with only boiling water to soak them, and their color, aroma and taste basically remain unchanged. Because the freeze-dried surface adopts vacuum freeze-drying technology, it does not change the physical and chemical structure of food after high temperature, so its nutritional composition is not lost, and it is basically equal to fresh food.

In addition, as high as 95% dehydration rate makes food shelf life greatly extended, without damaging the packaging premise, can be stored in normal temperature environment for more than five years. FD freeze-dried instant noodles are instant noodles processed by freeze-dried technology. The principle is to freeze the pre-processed ingredients (noodles, bone soup, vegetables) at low temperature through the freeze-dried equipment, and then sublimate the water under vacuum environment (the dehydration rate is as high as 95%-99%), so as to get the freeze-dried flour cakes and freeze-dried ingredients. Because it is not fried, low in calories and the ingredients are more nutritious than the traditional fried instant noodles.

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